Jalapeño black IPA

I'd sanitize the outside of the peppers, and then chop them up and add to a bag to the primary myself.

But, I also wouldn't make a black ipa w/ jalapeno's.

 

one of my favorite local beers is a jalapeno pale ale, I think the jalapeno plays well with the hops and the lighter grain bill. I would be interested to see how it plays with a darker grain bill and bigger hop bill.

 

I made a pepper beer once and I added the peppers at 5 min before the boil. Since you are past that point, I would soak them in a spirit for a day or so and dump the whole thing into the primary. I wouldn't secondary, as you probably don't want to let the beer sit on the peppers all that long.

 

Of course hops and hots go great together. Don't be discouraged by beer drinking babies.

 

There's really no reason ever to not sanitize, unless you want to brew a sour beer.

 

I made a jalapeno mead.
Removed seeds and veins, Added to primary.
All flavor, tiny hint of heat at the end..
I've heard putting them in secondary will bring out more heat or leave the seeds and veins for more heat

 

This sounds really interesting to me. I've been thinking of trying to make a chilli beer for some time now. Please reply back on your process and how this beer turns out. Cheers.

 

Interesting. Once for Christmas, I received a pack of several small (4 oz?) jars of honey infused with different botanical ingredients. One of them was jalapeno and it was the most interesting of the bunch.

 

My friends made an NHC Finals gold medal winning jalapeno cider last year by making a jalapeno tincture w/ neutral spirit and adding the tincture to the keg. I do the same thing with lots of other ingredients, including other peppers, and highly recommend going that route.